Semolina Chocolate Cake

This is a perfect example of a simple fuss free one bowl cake or rather a mixer jar cake. Dump all the ingredients into a dry mixer jar, pulse for a few seconds, allow the batter to rest for around half an hour, add the leavening agents and bake. Tadaa !!! A yummy soft chocolate cake is ready to be devoured. Pour some freshly made chocolate sauce or ganache and enjoy. Just ensure that you pulse the semolina into a smooth powder or else the cake feels gritty. Also allowing the batter to rest is very crucial, as the semolina will absorb the liquids and become soft.

If you prefer a pretty sweet cake, you can surely increase the quantity of sugar. As I always say, my family likes a mildly sweetened cake including my little niece. Pour some home made chocolate sauce and enjoy this guilt free treat. You can click on this link for an interesting semolina coconut cake. As always, I have used a 240 ml cup. To enhance the chocolate flavour, you can also add a teaspoon of instant coffee powder. So, what are we waiting for? Grab your apron and let’s bake this easy peasy yummy cake which requires very few ingredients and is super simple to bake 🙂

Ingredients:

• Semolina 160 gm (1 cup)
• Salt a pinch
• Cocoa powder 3 tbsp
• Brown sugar 125 gm
• Flavourless oil 60 ml (1/4 cup)
• Baking soda 1/4 tsp
• Baking powder 3/4 tsp
• Chocolate/vanilla extract 1/2 tsp
• Curd 1/4 cup
• Milk 240 ml (1 cup)

Method:

• In a dry mixer jar, add the measured semolina, salt, sugar and cocoa powder.
• Blitz it for few seconds. To this, now add oil, milk and curd.

• Pulse again till you get a smooth mixture.
• Allow the batter to rest for around 30-35 minutes for the semolina to absorb the liquids.
• Meanwhile, grease a seven inch round cake tin with butter and dust it with flour. Tap out the excess flour.
• Preheat the oven at 160-170 degree Celsius for ten minutes. I use both the rods and fan mode on settings.
• Once the batter has rested well (you will observe that the batter has become thicker), add the rising agents along with a teaspoon or two of water. Whisk gently and pour the batter into the prepared cake tin.

• Tap the tin on the counter for few times to get rid of the air bubbles.
• Place the tin inside the oven (lowest rack or the one above it) and bake for around 35-45 minutes or till a toothpick inserted into the centre comes out clean.

• Remove the tin from the oven and place it on a cooling rack. Wait for ten minutes for the cake to cool.
• Transfer the cake onto a wire rack and cool completely. Slice it and enjoy.
• You may garnish the cake with melted chocolate or a chocolate sauce.

Notes:

• Make sure to blitz the semolina well so that there are no coarse particles.
• Use un roasted and fine semolina.
• Allow the batter to rest for atleast 30 minutes before you add the leavening agents.
• Once the leavening agents are added, bake immediately.
• This is a very mildly sweet cake. You can add more sugar if you wish to.
• Use all ingredients at room temperature.